The Science of Spicy Food
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The Science of Spicy Food Sam Pratt Period 6
description
The Science of Spicy Food. Sam Pratt Period 6. Spicy Food. Not physically “hot” Capsaican ((CH3)2CHCH=CH(CH2)4CONHCH2C6H3-4-(OH)-3-(OCH3)) Adaptation of plants to survive. Capsaicin. Special, coincidental effect on humans VR1 pain receptors on the tongue: used for burns - PowerPoint PPT Presentation
Transcript of The Science of Spicy Food
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The Science of Spicy Food
Sam PrattPeriod 6
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Spicy Food
• Not physically “hot”• Capsaican
((CH3)2CHCH=CH(CH2)4CONHCH2C6H3-4-(OH)-3-(OCH3))
• Adaptation of plants to survive
![Page 3: The Science of Spicy Food](https://reader035.fdocuments.net/reader035/viewer/2022062410/568161e7550346895dd212e7/html5/thumbnails/3.jpg)
Capsaicin
• Special, coincidental effect on humans• VR1 pain receptors on the tongue: used for
burns• Detects food as “hot”
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Pleasure from Burns?
• Body’s adaptation to pain: pleasure• Burning is an illusion• Building up immunity to spicy: body
recognizes food is not actually hot
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Scoville Units
• Unit of measure of capsaicin in food
• Detected through solution of sugar water